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Thursday, October 15, 2009

If I miss Paratha a.k.a as Roti Canai,I just buy the frozen form from Indian or Asian store.I know the recipe of Paratha is easy and simple.The only hard part of making Paratha is to stretch and swirls the dough to the thinness as possible.It's really need the special skill likes throwing and stretching the dough which I lacked. I was curious how to make a successful roti canai at home. When I was young lived in Malaysia ,I saw many roti canai seller prepared roti canai dough overnight for their next day business ..I thought making roti canai it's really a straight forward answer but unfortunately my result is not really up to the expectation!! When I was "googling" looking for a perfect roti canai recipe I found Shida's healthykitchen. !! Too bad my roti canai is not flaky but it's crispy and crunchy..I try to figure out what has happened..Maybe I didn't knead with hands coz I dump everything in bread maker to do the work..I will try to make another batch again soon..Hope my next experiment will have flaky result! By the way,here us my humble crispy and crunchy roti canai!!

Ingredients:Roti Canai (Makes 8-9 medium size roti)4 ½ cups all purpose flour ( Extra 1-2 teaspoons if needed)1 tsp fine salt1 cup water ( 250 mL)1 large egg , room temperature¼ cup condensed milk1 Tablespoon melted butterEnough canola or other cooking oil and butter for submerging/soaking / coating and stretching .Method: Note (I dump everything in bread maker)1- In a large mixing bowl, mix all purpose flour with salt. Make a well in the center.2- In a small bowl, stir together water, egg, condensed milk and melted butter until mixed.3- Gradually pour in the mixture from small bowl ( wet mixture) into the prepared well in the large mixing bowl.4- Using fingers to work the flour into the liquid until we can form a ball. Knead the dough until it is very smooth but we might notice the dough is a little sticky. Do not add flour just yet.. Keep kneading for about 10 minutes in total.5- Cover the dough with kitchen towel and let it rest for 15 minutes.( Note: This process helps the dough absorb the liquid evenly and to relax the gluten ever so slightly.)6- Continue to knead the dough for another 8-10 minutes until elastic and feels like satin. Now, at this point.. we will notice that dough will be no longer sticky. BUT if it still is.. please add only one teaspoon. Continue kneading. Cover and let is rest once again for another 15 minutes. ( Kneading resting process helps minimizing development of the gluten and makes stretching and shaping the roti way easier without over tearing it.)7- Knead the dough , this is to assure that all ingredients are evenly absorbed. At this point, we should be able to get a very elastic and smooth dough.8- Divide the dough into half. Divide each half into 5-6, repeat with the other half, we will get 10-12 portion total. Form each portion into a ball.

9- Now, it’s an optional whether to coat the balls with butter or oil.If we choose butter, grease the bottom of a large pan with generous amount of soften butter so the balls won’t stick. Then generously coat each ball with butter, please make sure that each of them are well coated otherwise they stick to each other.If we choose submerge them in large amount of oil, simple!! Pour small amount of oil into a medium bowl.. enough to coat the bottom of the bowl. Add the balls , all of them.. yes, lay them stack on each other.. don’t worry, they won’t stick cause you will add more oil into the bowl enough to cover the top of the balls.To my personal opinion, submerging into cooking oil is much easier to work with , plus if coating with butter.. still we will need some amount of oil while working on the dough later.10- Cover the bowl/pan with plastic wrap. Let them rest in the refrigerator for more than 4 hours. Preferably overnight, 12 hours.11- We are ready for the adventure ; shaping, stretching and frying. Before that, remove the bowl/pan from the refrigerator, let them sit at room temperature for at least 30 minutes. Just so the dough will be easy to work on.12- Working on the dough, we need a large working space – about 35 inch or bigger table , counter top etc. With palm, press each balls to make 5 inch diameter disk, one at a time. Let them rest for another 5 – 8 minutes. ( yes, a lot of resting require to minize the gluten from developing.)13- This time we will have to play with oil.. lotsa oil.. Oil the working surface/board .. including our hands.. oil them generously. Oil prevents friction between our hands and the dough and between the dough and the working surface. Oil also keeps the dough moist. This is very important method to be followed otherwise we will have difficulty to stretch the dough really thin and the dough will stick and messy and tearing everywhere.14- Start with the first pressed dough, lay the dough on oiled working surface.Brush the dough with oil or oil plus melted butter. Lightly press in middle of the dough with fingers, from the center.. start pulling and stretching the dough evenly. Be careful not to tear it esp in the middle because the tear will grow bigger as your stretch and you really need to start over. Just lightly press it until we get about 8-9 inches disk. If by chance the dough spring back when stretching, let it rest for 5 minutes and then come back.15- If the dough gets dry, brush more oil. Then work at the edges, with the heel of palm, press the edges .. stretching the dough evenly so as not to tear it and working all around the dough in a circle.16- Oil our hands and the dough again. Take the dough from one edge with one hand. Slam the dough quickly and working all around in circle the same way. This is what we call ‘kebar/tebar’ or stretching roti canai. Repeat until the dough gets really thin and translucent. There will be tears and holes at the edges, do not worry, they will be covered by the many layers on untorn part.If this method is found tricky .. yes it is for the beginner. Here is another method we can try.On oiled big plate, lay the dough in the middle. Stretch dough (See step 14 and 15) until we get to edges of the plate. Keep oiling the dough if it start to dry out. Stretch and pull into thinner sheet.17- Bring one side of the thin dough to center. The other side to center to form a long dough. . If we can get air trapped in the thin sheet at this point, don’t press air out as it would give a lighter fluffier result. 18. Hold one end upwards and the other end on the working surface. Swirl it down to form a piece of swirly turban . Let it rest for about 15 minutes, the longer the better ( reason? Because later we will pat it to make a larger and thinner turban, so we need to rest the gluten again to make it easy to shape it.)Repeat step no.13 – 18 with the rest of the balls.19- Pat the turban dough with tips of our fingers. If needed,Only slightly stretching required. Pat until 10-12 inches disk is formed. Preheat a medium pan on medium heat, pan fry/cook the roti . Flip on the other side when it start to bubble , slightly brown and crisp. Keep flipping until cooked. Repeat with the remaining.20- Serve it warm with Dhall Curry with dollop of sambal or anything to your liking.

Although I was 'sakit' whole week, I still need to ask, where's the fish curry to go with this roti? Hehe. Yours look more like paratha. In S'pore they call it paratha or prata. Our Msian roti canai version is more flaky and I prefer our canai to prata. Tastewise very similar but flakiness, canai better.

WOW! The prata looks so perfect! (did you flip the prata in the air ...haha..) There is another way of eating prata~~wrap sausage with mustard and lettuce in the prata...maybe you would like to try this.

WOW!! Been wanting to do a roti canai party here but haven't gotten ard to it! Did it at my friend's place in Melb. and it was a whole day affair and so much fun! I think we must have made abt 150 roti's! Here's a pointer...when the balls are formed, hold one in your hands and keep rolling and tucking the edges in..repeat at least a minute for each ball. This may incorporate more air and make the roti more flakey. The top of the ball also becomes shiney, likely from the oil on your hands, and then rest it for 15-30 mins before flattening and throwing it. Also, after frying and before serving, lightly with both hands squeeze the fried roti a bit all the way ard. This helps to separate out the layers and gives it a flakey look.

Sonia:Thank you for your kind word:) if I live in Asian ?Msia I don't think I want to cook at all!! just hop out to the mamak stall anytime and yell,"satu roti canai"!! hahaha!

petite nyonya:Thank you for your wonderful info...I did make the curry but after I finish my roti canai lor:p haha! hope you feel better now:)

Dawn:aiyooo...don't said that la make me "paiseh",I only main main with something I like..I do buy Kawan brand too but now I change to Swad brand coz it's cheaper and flakier!! Can you get SWAD brand there? I found SWAD brand in Indian grocery store and it's only cost $1 each pack!! on the front of the pack,written big big words "Malaysia Paratha"!!

Palidor:Thank you:)

Anncoo:

Thank you for your kind words and suggestion:) mana I got the flipping skill? wish I have the flying flipping on the air skill then I can also make thin crispy pizza!!

mycookinghut:thanks!mari mari lai lai here la...I make some ...eh?

tigerfish:oh yes!! are you deliver ?

Chris:Thank you for your valuable pointer:) I must try to do again one fine day!!

Wow!! you did it!!! I think you did excellently. isn't it crunchy crispy roti canai good, too? Owh you knead the dough with bread machine? it should be ok though.. try again! the 2nd time should be better.. I am sure.

healthykitchen:I don't think the texture is right..Roti canai texture must be flaky and light,right? I tak ada kungfu nak terbang terbang dough tu la..Hmmm..maybe I should try again soon.Thanks for sharing the recipe:)

I love the soy sauce chicken 醬油雞 that sold in Chinatown.The meat of the chicken is soft ,moist ,delicious, effortless and can keep for a fe...

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.

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